Thai Prawn Salad
[restrictproduct pid=”7997″/]
Time taken: 15 mins
Serves : 4
Cook extra for lunch the next day
INGREDIENTS:
- 500gm prawns, shelled and de-veined
- 250gm wong bok or cabbage (use purple cabbage if you want to make it a superfoods dish)
- 1 cucumber, cut into small diagonal pieces
- 1 red onion, thinly sliced
- 1 cup fresh Thai mint leaves
DRESSING:
- 2 cloves garlic, crushed
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 finely chopped fresh red Thai chillies (optional)
- Spring onion (for garnish if desired)
METHOD:
1 Mix wong bok or cabbage, cucumber, onion and mint leaves together in a bowl
2 Dressing: Put all lime juice, fish sauce, brown sugar and chilli (optional) in a screw-top jar and shake well.
3 Put the prawn with the remaining ingredients in a bowl , add dressing and toss gently.
4. Garnish with spring onion if desired